Anticuchos

Ingredients

• 2beef hearts
• to tasteground chilli
• to tastesalt and black pepper
• 2 teaspoonsground cumin
• 6 or 8 clovesgarlic
• to tastevinegar
• 100 gají mirasol
• 1 tablespoonachiote seeds
• 150 glard
• to tastesweetcorn cobs

Instructions

1. 1

   Trim and marinate

   Trim away all tough parts and fat from the hearts. Cut them into small pieces, wash them and put them in a deep dish. Cover with the ground chilli, salt, pepper, cumin, garlic and plenty of vinegar. Move the dish so the marinade coats every piece, then cover and leave in a cool place for 24 hours.

2. 2

   Make the sauce

   Remove the seeds from the ají mirasol and soak the chillies for 24 hours. Drain, then grind or blend them into a paste. Stir in a few spoonfuls of the heart marinade and the achiote, previously mixed with the lard, and combine.

3. 3

   Thread the skewers

   Drain the heart pieces and thread six pieces onto each skewer or length of thick wire.

4. 4

   Grill and baste

   Grill the skewers, brushing them repeatedly with the sauce, until the heart is cooked on both sides.

5. 5

   Serve with corn

   Serve the anticuchos on their skewers with boiled sweetcorn cobs.

What are anticuchos?

Anticuchos are a much-loved part of Peruvian popular cooking, traditionally made by marinating and grilling beef heart on skewers. This version pairs vinegar, garlic, cumin and chilli with a sauce enriched with lard and achiote.

The long marinade seasons the heart throughout, while grilling adds a smoky edge. Boiled sweetcorn makes a simple, traditional accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 55g protein, 25g carbs, 44g fat.

Beef heart supplies most of the protein, while the sweetcorn contributes carbohydrates. The lard and fat in the heart account for much of the fat; a side of salad or extra vegetables can balance the plate.

Preparing the heart

Trim: Remove the tough connective parts and excess fat before cutting the heart into small pieces. Keeping the pieces fairly even helps them cook at a similar rate.

Marinate: Coat every piece thoroughly, then cover and leave for 24 hours in a cool place. For safe handling, keep the covered dish refrigerated during this time.

Building the chilli sauce

Soak: The ají mirasol needs 24 hours in water before it is drained and blended into a paste. Remove the seeds first, as directed, to prepare the chillies for blending.

Enrich: Mix the achiote with the lard before combining it with the chilli paste and a few spoonfuls of the marinade. This creates the sauce used to baste the skewers.

Grilling to the right texture

Thread: Put six pieces on each skewer, leaving enough room for heat to reach the meat. Thick wire skewers are named in the original method; sturdy metal or wooden skewers can also be used.

Cook: Turn the skewers so both sides cook, and brush them repeatedly with sauce. Avoid leaving the heart on the grill for longer than needed, as it can become tough.

Timing the preparation

Plan ahead: The heart marinates for 24 hours, and the ají mirasol soaks for 24 hours as well. These stages can happen at the same time, so begin them the day before grilling.

Finish at the grill: The recipe gives no grilling time, so use the appearance and doneness of the meat rather than a fixed number of minutes.

Serving the anticuchos

Sweetcorn: Serve the skewers with boiled sweetcorn, as the recipe specifies. The corn's sweetness works well alongside the sharp, spiced marinade.

On the plate: Add a fresh salad or extra vegetables if you want a more substantial meal with a lighter side.

Recipe notes & tips

• Keep the marinating heart covered and refrigerated for the full 24 hours.
• Cut the heart into evenly sized pieces so they cook at a similar pace.
• Soak the ají mirasol for the full 24 hours before blending it.
• Drain the heart pieces before threading them to reduce excess dripping on the grill.
• Brush the skewers often with the sauce while grilling.
• Boil the sweetcorn while the skewers cook so both are ready together.

Variations

• Adjust the chilli: Use more or less ground chilli to suit your preference.
• Add citrus: Serve with lime wedges for a sharp finish.
• Change the side: Replace the sweetcorn with boiled potatoes.
• Use a grill pan: Cook the skewers in a hot ridged pan if you do not have an outdoor grill.
• Make smaller skewers: Thread fewer pieces on each skewer for smaller portions.

Common mistakes to avoid

• Skipping the trim: Tough parts can make the skewers chewy; remove them before cutting the heart.
• Shortening the marinade: The recipe calls for 24 hours; allow that time for the seasoning to penetrate.
• Leaving the meat unrefrigerated: Marinate the covered heart in the fridge rather than at room temperature.
• Crowding the skewers: Pieces pressed tightly together cook less evenly; leave a little space between them.
• Overcooking the heart: It can become tough if left on the grill too long; check both sides as it cooks.

How to store

Refrigerate cooked anticuchos and sweetcorn in a covered container and eat within 3 days. Reheat until piping hot, preferably briefly in a pan or under a hot grill; the heart may become firmer when reheated.

Frequently asked questions